Sourdough Pancakes Gilbert Recipes

Steps:

• In a large mixing bowl, beat eggs.
• In a separate bowl, add sugar, salt, baking soda, and water and mix until incorporated. Add to beaten eggs. Add Sourdough Starter to mixture and beat with wooden spoon. Do not beat too long.
• Spoon on griddle in 1/4 cup amounts. When bubbles appear on top of pancakes, turn over. Cook until golden brown.
• In a large bowl, combine the water, yeast, and honey and mix well. Add the flour and mix until all of flour is incorporated. Cover with a towel or loosely with plastic wrap and let sit in a warm place overnight. Refrigerate.
• When using the starter, remove 2 cups to use for the pancakes. Add 2 cups flour and 2 more cups warm water to the starter. Cover and refrigerate. If you don't use your starter for more than 3 days, it needs to be fed. Remove 1 cup and discard. Add 1 cup flour and 1 cup warm water, cover and refrigerate.

Steps:

• In a bowl whisk together 1 1/2 cups of the flour, the yeast, and 1 cup of the milk and let the mixture stand in a warm place, covered loosely, overnight. Whisk 1/2 cup of the remaining milk into the starter and add the remaining 1 cup flour, the egg, the salt, the sugar, the baking soda, dissolved in 2 tablespoons hot water, 2 teaspoons of the butter, and the remaining 1/2 cup milk, whisking until the mixture is combined well. Heat a griddle over moderate heat until it is hot but not smoking and brush it with some of the oil. Drop the batter by 1/4 cups onto the griddle and cook the pancakes for 1 to 2 minutes, or until the undersides are golden brown. Turn the pancakes and cook them for 1 minute, or until the undersides are golden. Serve the pancakes with the additional butter and the maple syrup.

Steps:

• Tip all the ingredients, except the butter, oil and maple syrup, into a bowl with a large pinch of salt, and whisk well until you have a thick, smooth batter. Whisk in the melted butter.
• Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling. Pour or ladle the batter into the pan, making 7-8cm pancakes, with plenty of space between them (you should fit three pancakes in at a time). The batter should sizzle a little as it hits the pan, but not aggressively - adjust the heat if you need to. Cook until bubbles start to form on the surface, then flip and cook the other side - they should take roughly 2 mins on each side. Eat straight away or keep warm in a low oven while you cook another batch. Serve with maple syrup.